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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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smoker novice - looking for help and/or advice
I only have the little brinkman sportsman smoker. I made a chicken the
other day and it was really good. I used charcoal and apple wood from our trees. I slathered on some bbq sauce for the last couple of hours. I'd like to smoke (honeysmoke) salmon plus I have a small 10 lb turkey that I'd like to smoke. could someone possible tell me where to learn how to do this? I know this is a bbq site but does that include smokers? I really like the flavor of the smoked food and if I can get educated perhaps I'll look into a better smoker. I didn't know there was a difference in lump or charcoal briquets (sp?). These questions may seem dumb to most of you - but I need the kindergarten version of instructions. thanks in advance for any and all help. |
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smoker novice - looking for help and/or advice
"SS2" <.had no idea of the irony of his question, when he asked: > > could someone possible tell me where to learn how to do this? I know this > is a bbq site but does that include smokers? > Read those FAQs just posted this morning by Bill Wight. That's a good start to learn everything you need to get you going. This group does indeed include smokers. They're mainly the older guys with bad coughs. John in Austin |
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smoker novice - looking for help and/or advice
JakBQuik wrote:
> "SS2" <.had no idea of the irony of his question, when he asked: >> >> could someone possible tell me where to learn how to do this? I >> know this is a bbq site but does that include smokers? >> > > Read those FAQs just posted this morning by Bill Wight. That's a > good start to learn everything you need to get you going. > > This group does indeed include smokers. They're mainly the older > guys with bad coughs. > > John in Austin And some younger ones with bad memories. Jack Curry |
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smoker novice - looking for help and/or advice
SS2 wrote:
snip > I'd like to smoke (honeysmoke) salmon plus I have a small 10 lb > turkey that I'd like to smoke. > > could someone possible tell me where to learn how to do this? I know > this is a bbq site but does that include smokers? snip To SS2, Chances are some of the "smoked" foods you ate in the past, (assuming they were store bought) were "cold" smoked. There is cold and there is hot smoking. Cold smoking (IMHO) will taste different from hot smoking. Cold smoking occurs over a numbers of days, verses hours for hot smoking. Also, cold smoked is "preserved" or brined in order to retard spoilage and that alters the flavor also. All that being said, cold smoking requires a special set up whereas they temperature of the "smoke" is greatly reduced via "sometimes" distance from the actual meat. Hot smoking is done with the cookers you are probably thinging about, generally the stuff you buy locally unless you have one of the electric smokers "Lil Chief for example" that folks use to make cold smoked meats. You can increase the smoke flavor during hot smoking if you can keep as low a temperature as your skills allow and set up you heat source to have a constant stream of wood smoke, hence, the longer the meat is in the smoke, the more smoky , or as you'll find out, the more "ham" flavor you'll get. IMHO -- "Piedmont", from Northern, South Carolina! IN REVERSE: MOC DOT OOHAY AT 4201LIWMA |
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smoker novice - looking for help and/or advice
SS2 wrote:
> These questions may seem dumb to most of you - but I need the > kindergarten version of instructions. You'll find all ya need to know right he http://www.eaglequest.com/~bbq/faq2/toc.html -- -frohe Life is too short to be in a hurry |
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